St. Vincent Cooking Demo 10/9/18

Autumn Squash Ravioli w/ Swiss Chard                            Makes 24 Ravioli

Ingredients:

1 small butternut squash, halved

1 acorn squash, halved

2-3 carrots, peeled and chopped

½ cup of Ricotta cheese

3-5 Fresh sage leaves

½ stick unsalted butter

24 Wonton wrappers

Parmesan cheese, as needed

Salt and pepper, as needed

Directions:

1.       Preheat oven to 400 degrees. Line a baking dish with parchment or aluminum foil sprayed with nonstick spray.  Place squashes and carrots on the baking sheet cut side down.  Roast until vegetables are fork tender. 

2.       Allow veggies to cool then scoop out the filling into a bowl along with carrots. Place the squash and carrots into a food processor or blender and puree until smooth.  Add ricotta cheese to the squash puree.  Season with salt.  Set aside.

3.       Line a second baking sheet with parchment paper. Place wonton wrappers on baking sheet making sure they do not touch or overlap.  Apply a tablespoon of filling into the center of each wonton wrapper. 

4.       Next fill a bowl with water.  Dip your first two fingers into the water and seal the edges of the ravioli folding the wonton wrappers in half to make triangles.  Repeat.

5.       Bring a pot of water to a boil.  Add 1 tablespoon of salt.  Return to a boil. Carefully add ravioli to water and cook for 3-4 minutes or until they float to the top.

6.       Meanwhile heat butter in a pan, add sage and cook until butter browns and is fragrant.  Add ravioli and swiss chard. Cook until green wilt.  Coat ravioli well, use pasta water to bind ingredients together.  Transfer ravioli to a plate, sprinkle with Parmesan cheese.  Serve.